Turkey Ranchero

crockpot, mexican

4 turkey thighs
1 pkg enchilada sauce mix
6 oz tomato paste
1/4 cup water
4 oz monterey jack; grated
1/3 cup lowfat yogurt or sour cream
1/4 cup green onions; sliced
1 1/2 cup corn chips; crushed

With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.